How to cook beans in a slow cooker: cooking time, program selection and other subtleties

Beans are a product that very often appears on the tables of vegetarians and people who adhere to fasting. Bean grains contain a large amount of protein, which is easily absorbed by the body. This food product also contains large quantities of fluorine, copper, zinc, iron, calcium, potassium and other useful micro- and macroelements. It also contains many vitamins beneficial to the body.

The greatest amount of iron is contained in red beans. It is used to improve the functioning of the cardiovascular and nervous systems.

For complete weight loss, you need to eat 130 g of peas or beans daily. Regular consumption of this product also helps prevent type 2 diabetes.

Beans can help control cholesterol and blood glucose levels.

In order to purchase a quality product, you should choose grains that have a dense structure, are hard and not covered with various yellow or brown spots. Yellowish and wrinkled beans that float on the surface of the water are unripe and will not bring any benefit to the body.

Beans are used for diseases of the gastrointestinal tract, bladder and kidneys, liver and heart. Legumes also have a beneficial effect on the nervous system. Bean dishes prevent the formation of tartar on teeth.

If legumes cause increased gas formation, then for consumption you should choose the Japanese variety of adzuki beans, or cowpea angularis. This is the same plant. Its varieties have small fruits of different colors and shades.

How to cook beans in a slow cooker

Despite the fact that beans are a very healthy food product, many housewives very rarely use them for cooking due to the long cooking time. In such a situation, we will consider in more detail how to cook beans in a slow cooker, using a minimum amount of time.

If the grains were pre-soaked, then in the slow cooker they will be ready in 1.5-2 hours. Dry beans are cooked for at least 3 hours. Cooking time depends not only on the plant variety, but also on the freshness of the seeds. The fruits of the new harvest will cook faster than those that have been sitting for some time.

The product packaging contains instructions on how long to soak the beans and how many times to change the water.

The container for soaking should be voluminous, since the beans actively absorb moisture and increase in size.

You need to give more liquid than the beans can absorb, otherwise the finished product will have an unpleasant aftertaste.

Soaked beans not only cook faster, but are also better digested by the body, without causing excessive gas formation.

The beans need to be soaked for 7 to 9 hours. During this time, you need to drain the water at least once and pour clean water. Before cooking, the beans must be thoroughly washed.

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In order to cook beans in a slow cooker, you should take one part of the grains and two and a half parts of water. It is best to add salt at the end of cooking. Place all components in the multicooker bowl and cook using the “Stew” or “Soup” programs. After 1.5 hours the grains will be ready. But in order to achieve greater softness, you can extend cooking by 30 minutes.

Green beans in pods are simply poured with cold water and cooked for 7 minutes from the moment the water boils. You can cook frozen pods in a slow cooker without first thawing them.

Immediately after the bean pods are cooked, they need to be removed from the boiling water and doused with cold water. Such actions will make it possible to keep the finished dish crispy and elastic.

Steamed summer vegetables in a slow cooker

Vegetables prepared according to this recipe retain their density, and the zucchini turns out a little crispy.

Ingredients:

1 zucchini
½ eggplant
1 tomato
1 sweet white pepper
Teaspoon dried basil
Salt, pepper - to taste
30 milliliters of olive oil.

Preparation:

Season the chopped vegetables with salt, pepper, sprinkle with basil, mix and place in a steaming basket.

Pour water into the multicooker bowl, set the “Steam” or “Cooking” mode for fifteen minutes. Close the lid and turn on the program.

After the signal about the end of the program, remove from the multicooker and serve. You can sprinkle with olive oil, sprinkle with your favorite spices and herbs.

Beans with meat in a slow cooker

Meat and beans are two products that go very well together. The result is a very nutritious dish that will appeal to all family members.

Ingredients:

200 ml beans;
500 g beef (can be replaced with pork or other meat);
6 liters of ketchup or sauce;
1 tbsp. tomato juice;
1 onion;
1 carrot;
2-3 cloves of garlic;
salt, pepper, thyme.

Cooking method:

Cut the meat into small pieces and fry with a little oil. Add chopped onions and carrots.
Pour in tomato juice, salt, spices and simmer for 40 minutes.
Place the soaked beans and thyme in a bowl.
Cook beans with meat in a slow cooker in the “Stew” mode for 1.5 hours. 5 minutes before the end of cooking, add crushed garlic.

Steamed potatoes with meat

This delicious dish can be offered to those on a gluten-free diet.

Ingredients:

6 potatoes
100 grams lean pork pulp
Bulb
50 grams of red bell pepper
Tablespoon vegetable oil
Salt - to taste.

Preparation:

Cut the onion into rings, cut the peeled potatoes into 2 halves.

If your diet allows, fry the onion until golden brown; if not, use raw onion.

Cut the meat into six slices across the grain. Beat, salt.

Place a slice of meat on half of the potatoes, put onion on top, cover with the other half, and wrap with food foil.

Pour 2 cups of water into the multicooker bowl.

Place the prepared potatoes in a steaming basket, set the “Steam” or “Steam” program and cook for half an hour.

Cut the pepper into six small squares.

At the end of the program, remove the potatoes, unfold the foil, remove the onion, fasten the potato halves with skewers, place on a dish, drizzle with olive oil, garnish with slices of bell red pepper, herbs and serve.

Stewed beans in a slow cooker

Stewed beans in a slow cooker is a nutritious and tasty second course, ideal for people who are vegetarians or fasting. This recipe is suitable for cooking all types of beans.

Ingredients:

200 g dry beans;
200 g grated carrots;
180 g chopped onions;
100 g tomato paste;
300 ml boiling water or broth;
0.5 tsp curry;
0.5 tsp ground paprika;
salt, bay leaf, black and hot pepper.

Cooking method:

Soak the beans in water for 8 hours. Periodically drain the liquid and fill with clean water.
Fry the vegetables in a small amount of vegetable oil. For this purpose, you can use olive or sunflower.
After 5 minutes, add pasta and vegetable or meat broth. Continue frying for another 5 minutes.
Add soaked beans, salt, and spices to the mixture and cook using the “Stew,” “Porridge,” or “Soup” programs for an hour and a half.
If the multicooker has a “Beans” program, then you should use it.

If desired, you can add dry or fresh mushrooms to this dish. They need to be added at the stage of frying vegetables.

Features of cooking white beans

White beans, the recipes for which are simple and accessible, have their own cooking characteristics:

It is recommended to soak bean seeds for 4-8 hours in water (proportion 1 to 3), but no more than 12 hours (causes fermentation). It is recommended to change the liquid every 3 hours, or pour a small amount of soda into it (take ¼ tsp of powder per 500 ml).
The process of boiling the product takes about 50 minutes.
It is necessary to properly prepare the beans for cooking. They should be sorted out, large dirt, as well as dried and damaged specimens should be removed.

Raw white beans
The water in which the bean seeds were soaked must be drained.
To reduce the effect of gas formation, it is advisable to add a little mint and thyme to the liquid in which the product is cooked.
It is recommended to salt the beans at the end of the cooking process.
Cooked beans can be stored in the refrigerator for up to 3 days.
When choosing a container for soaking beans, you should take into account that after swelling they will increase in volume.
The water for pouring must be boiled and then cooled until cold.
In order to know if the product is ready, you need to press on it - it should be easily crushed.
There is no need to cover the pan with a lid while cooking beans.
It is recommended to cook the beans over low heat, while it is advisable to ensure that the water does not boil away and add it if necessary.

Green beans in a slow cooker

In order for green beans to turn into a juicy and tasty side dish for meat or fish, you should know some cooking secrets. Young, thin and dense pods are suitable for consumption. If the beans have a loose structure and the grains can be easily felt, then these beans have already aged and will be tough and tasteless when cooked. All ends of the pods are trimmed. If you use a frozen product, you must take into account that after defrosting the weight will decrease due to loss of liquid.

Ingredients:

500 g green beans;
2 chopped onions;
120 ml sour cream;
100 g butter;
salt, spices, garlic.

Cooking method:

This recipe can be supplemented with chicken fillet. 0.5 kg of meat is added to the onion and fried until golden brown.
Heat the oil in a slow cooker, fry the onion until golden brown, add raw or frozen green beans, sour cream, and continue frying for another 15 minutes.
After this, add salt, spices and garlic, and fry for 10 minutes.

When serving, hot green beans cooked in a slow cooker are sprinkled with hard cheese.

Steamed green beans

Steamed green beans are an extremely easy-to-prepare, tasty, healthy dietary side dish that goes well with almost any main dish: meat, poultry, fish. Low-calorie bean pods (24 kcal per 100 grams of product) will harmoniously complement the taste of the second course, ensuring its easy digestion and satiety of the dietary meal. Young green or yellow green beans of a specially bred variety with tender pods, the so-called French beans (calorizator), are suitable for garnish. Both varieties of legumes are similar in taste and content of nutrients. They are rich in vitamins C and E, provitamins A, B vitamins, folic acid, minerals and delicate fiber. Steamed green beans are not boiled, retain vitamins and minerals as much as possible, and enrich the diet with substances necessary for the body. For city dwellers, tender bean pods are available in fresh frozen form, which simplifies the procedure for preparing a bean side dish. Steamed green beans are prepared in a double boiler or steam basket of a multicooker. Pre-defrosted pods are placed in a steamer or steam container of a multicooker, the time is set and after the timer signal, the delicious dietary side dish is ready for consumption. The tender steamed pods can be used to prepare salads. Pre-chilled pods are added to salads.

The photo shows steamed green beans, cooked as a side dish in a double boiler. As a side dish, the dish is served hot without additives or seasoned with chopped herbs, unrefined olive oil or soy sauce. It is possible to use various sauces, seasonings and spices when cooking. We prefer the natural bean flavor.

Ingredients

Fresh frozen green beans (green or yellow) – 400 g
Salt - to taste

Steamed green beans - recipe

We pre-defrost frozen beans to preserve beneficial micro- and macroelements. If you don't have time, you can cook the beans without defrosting, but increasing the cooking time to defrost the food.
Place the pre-defrosted bean pods on the main tray of the steamer or in the steam basket of the multicooker. Salt carefully. If desired, add seasonings and spices. For cooking with sauces, we use trays with a recess without holes.
Pre-defrosted green beans are prepared in a multicooker in the Steam program mode for 10 minutes.
Thawed green beans are also cooked in a double boiler for 10 minutes.
Frozen beans will take about 30 minutes to cook.
Cooking time is approximate and is selected individually. Depends on the power of the steamer or multicooker, and the household electrical network.
Steamed green beans can be cooked at the same time as the main steamed dish.
The finished dish is served hot as a side dish without additives or seasoned with unrefined extra virgin olive oil or soy sauce, garnished with chopped herbs. To prepare the salad, steamed bean pods must first be cooled.

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Red beans in a slow cooker

Red beans cooked in a slow cooker have not only a high concentration of protein, but also iron. The grains also contain antioxidants, which help slow down the aging process.

Ingredients:

2 cups red beans;
1 onion;
1 medium sized carrot;
2 cloves of crushed garlic;
2 tbsp tomato paste;
vegetable oil for frying;
spices, herbs and salt to taste.

Cooking method:

Recipe for red beans as a side dish

Equipment: saucepan, frying pan, colander, spatula, knife, cutting board.

Ingredients

Red beans	430 g
tomato paste	45 g
onion	120 g
vegetable oil	35 ml
water	2.6 l
parsley	15 g
black and red pepper	3 g
salt	4 g

Step-by-step preparation

In order for the beans to cook faster, they need to be soaked. Pour 430 g of red beans into a bowl and fill it with cold water. The water should completely cover all the beans. Leave it for 3-4 hours, or better yet, overnight. Before cooking beans, make sure they are free from blemishes and completely smooth and firm to the touch.
Important! If beans are not soaked before cooking, they can cause bloating.
When the beans stand and swell, drain them and place them in a saucepan. Pour 1.3 liters of water into a saucepan and bring everything to a boil over medium heat.
Then drain the water again and pour in 1.3 liters of clean cold water.
To make the beans soft, add 15 ml of vegetable oil to the pan.
Cook the beans over low heat until tender. It takes me about 1 hour. To prevent it from darkening, cook it in an open container. Five minutes before readiness, add about 4 g of salt.
While the beans are cooking, prepare the remaining ingredients. Cut 120 g of onion into half rings.
Next, finely chop 15 g of parsley.
When the beans are completely cooked and soft, drain them of water.
Pour 20 ml of vegetable oil into a frying pan, add the onion and fry it until golden brown.
When the onion browns a little, add 45 g of tomato paste. Mix well and fry for another 2 minutes.
Then add the beans to the onion, mix and fry for a couple of minutes.
Add 3 g of red and black ground pepper, as well as other spices to your taste.
We also add parsley to the rest of the ingredients and mix everything thoroughly.
Simmer all the vegetables for another 1 minute, and then turn it off and can be served as a side dish or as an independent dish.

Beans go well with any meat or fish. This type of dish can be eaten during Lent and served for vegetarians.

Video recipe for making red beans as a side dish

Don't miss the video with a detailed description of this recipe.

A more dietary version of beans as a side dish can be prepared in a slow cooker. In the next recipe I will tell you how to do it correctly.

Beans with vegetables in a slow cooker

This is a nutritious lean dish. In order to reduce cooking time, you can add canned beans instead of regular beans. The finished product is added at the end of cooking. The main ingredients in this dish are beans, onions and carrots. All other components can be added or removed at your discretion. For this dish you can use all types of cabbage, pumpkin, tomatoes, eggplant, zucchini and other vegetables.

Ingredients:

400 g zucchini;
200 g carrots;
200 ml dry beans;
500 g fresh cabbage;
2 tbsp. l ketchup or tomato sauce;
150 g onion;
300 g potatoes;
0.5 bell pepper fruit;
120 ml vegetable oil;
salt, spices and herbs.

Cooking method:

Soak the bean grains in water or a solution of regular soda. After 8 hours, remove the beans from the water and rinse.
In a slow cooker, fry carrots and onions until golden brown. Add the sauce and continue to fry the mixture for another 2 minutes.
Add beans and all peeled and cut into small cubes vegetables, as well as salt and spices.
Pour enough boiling water into the bowl so that all the vegetables are covered with liquid.
Beans and vegetables should be stewed in a slow cooker for 1.5 hours. If the water has evaporated and the beans are ready, the dish can be served.

Assorted steamed vegetables in a slow cooker

A dish prepared according to a recipe can be either a side dish or an independent dietary dish.

If you use quick-deep-frozen vegetables for cooking, then before cooking they need to be defrosted at room temperature and the resulting water drained.

Ingredients:

250 grams of small young carrots
500 grams of broccoli
200 grams of green beans
Lemon
2 pinches of your favorite dried herbs
Tablespoon of vegetable oil
Salt - to taste.

Preparation:

Pour half a liter of water into the multicooker bowl. Chop the vegetables into small pieces and place them in a container for steaming, set the “Steaming” mode program for 20 minutes and cook until the signal ends.

Place the prepared vegetables on a plate, add salt, season with your favorite dried herbs, pour over lemon juice and oil and serve.

Red bean lobio in a slow cooker

Red bean lobio is one of the national Caucasian dishes. It can be served as a holiday dish.

Ingredients:

300 g dry beans;
1 tsp sugar;
2 onions;
1 tbsp. l dried herbs: basil, cilantro, oregano;
2-3 cloves of garlic;
salt and black pepper to taste.

Cooking method:

Pre-cut and fry the vegetables. Add garlic, salt and sugar to the roast. Place from the multicooker bowl into a separate container.
Place the beans in the multicooker container and cook until fully cooked. Drain the liquid until approximately 200 ml remains in the bowl.
Grind half the beans until pureed and add back to the bowl. Place the roast and dry herbs there and cook using the “Baking” program for 30 minutes.

Red bean lobio, cooked in a slow cooker, can be garnished with fresh cilantro and walnuts. You can also add Caucasian spices to the dish.

Steamed pumpkin in a slow cooker

Unfortunately, housewives rarely pay attention to this product, but in vain - it is not only very healthy, but also very tasty if you know how to prepare it. Pumpkin makes great desserts. Steaming completely preserves its beneficial properties and juiciness.

Ingredients:

600 grams pumpkin
4 glass of water
10 grams butter
Sugar, vanilla sugar, cinnamon - to taste.

Preparation:

Divide the pumpkin into several parts, remove the peel, seeds, and cut into small cubes - two and a half centimeters on a side.

Pour water into the multicooker bowl, place the pumpkin cubes in the container for steaming, close the lid and set the “Steam” program for twenty minutes.

Add butter to the hot, finished pumpkin, sprinkle with cinnamon, vanilla and regular sugar, mix and serve.

Bean soup in a slow cooker

You can add various types of meat to this soup, but the most appropriate is to use smoked pork ribs. In order to reduce the cooking time of this dish, you should cook the beans ahead of time, or use canned ones.

Ingredients:

200 ml dry beans;
300 g pork ribs (you can use any other meat);
1 carrot;
1 onion;
4 potato tubers;
2 liters of water;
curry, salt, pepper;
fresh greens.

Cooking method:

Soak the bean grains and pre-boil until half cooked for 40 minutes. Remove the semi-finished product from the bowl and place in a separate bowl.
Fry meat, onions and carrots in a small amount of oil. To do this, you can use the “Frying” or “Baking” program with a timer of 15 minutes.
Add chopped potatoes, beans and water to the frying. Add salt and spices.
Cook bean soup in a slow cooker for one hour. You can use the “Soup” or “Stew” program.

Pour the finished dish into plates and sprinkle with fresh herbs.

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Cooking method

How to cook green beans in a slow cooker? Very simple. To do this, you will need green beans (either fresh or frozen), a slow cooker, the best cooking recipes and a special bowl designed for steaming.

It’s worth noting right away that recipes for such food are best made immediately before serving, since this appetizer is served hot in most cases. The method of preparing this recipe differs from others in its speed, ease and excellent taste. Try cooking it at home and this dish will become one of your favorites.

Beans with chicken in a slow cooker

Stewed beans with chicken in a slow cooker is a dish that can feed the whole family. To prepare it, you can use almost all the vegetables that are in the refrigerator.

Ingredients:

800-1000 g of chicken meat (any part of the carcass will do);
200 ml (regular glass) dry beans;
2 sweet bell peppers;
1 onion;
2 cloves of garlic;
1 tbsp. sour cream;
2 tbsp. l ketchup;
200 ml boiling water;
salt, spices;
chicken spice mixture;
vegetable oil;
fresh basil.

Cooking method:

Pre-soak and then boil the beans until half cooked.
Remove from the multicooker, drain the water and place the beans in a separate container. You can use the “Soup”, “Stew” or “Porridge” modes.
Fry the onion and garlic in a small amount of vegetable oil. Enough for the vegetables to become transparent. Place chicken pieces in a bowl and fry for 7 minutes. A golden brown crust should form on the surface of the meat.
Add beans, boiling water, and all other ingredients to the bowl. Simmer for an hour. At the end of cooking, add fresh basil. The volume of water can be increased.

Steamed vegetables with champignons

This delicious dish is prepared quickly and easily, with minimal effort. It can be prepared for a delicious dinner when you don’t want to mess around in the kitchen after a working day.

Ingredients:

300 grams of champignons
200 grams of broccoli
200 grams green beans
Bunch of green onion feathers
150 grams cashew nuts
Tablespoon of vegetable oil
Salt, pepper - to taste.

Preparation:

Cut the bean pods into cylinders of two to three centimeters. Separate the cabbage into florets, place in a container for steaming, pour water into the bowl, place the container and cook in the “Steam” mode for ten minutes.

While the vegetables are cooking, cut the mushrooms into slices.

Fry cashew nuts in a hot frying pan and set them aside, pour oil into the frying pan and fry the mushrooms in it. Champignons can be eaten even raw, therefore, in order to preserve their mushroom taste and aroma, they are fried until half cooked without a lid so that the liquid evaporates.

Place the finished beans and broccoli in a serving bowl, stir, place mushrooms on top, sprinkle with nuts and chopped green onions.

You can serve.

Beans in tomato sauce in a slow cooker

This dish allows you to make your daily menu more varied and healthy. Beans in tomato sauce, stewed in a slow cooker, can be used as a side dish or dish for the holiday table. For this recipe, it is best to use small white beans.

Ingredients:

300 g dry beans;
200 ml tomato juice;
3 tbsp. l. tomato paste;
2 carrots;
2 onions;
spices, salt.

Cooking method:

Fry the chopped onion for 5-7 minutes.
Add grated carrots and continue frying for another 15 minutes.
Add pre-soaked beans and all other ingredients. Simmer for 1.5 hours. If necessary, add a small amount of boiling water or broth (500-700 ml).

When serving, sprinkle with chopped cilantro or parsley.

Cream of white bean soup

White beans, recipes for which are popular among chefs, are used to prepare a delicate cream soup.

For the dish you should prepare the following ingredients:

olive oil - 50 ml;
onion - 2 heads;
sugar - 1 tsp;
garlic - 2 cloves;
dry white wine - 150 ml;
broth - 800 ml vegetable or chicken;
boiled bean grains - 600 g;
heavy cream - 200 ml;
lemon zest - from 1 fruit;
freshly ground pepper;
salt;
Garlic croutons if desired.

Creamy bean soup
Step-by-step preparation method:

Heat oil in a saucepan (3 liters), add chopped onion into rings, add salt and sweeten. Sauté the ingredients until the vegetables are soft.
Add garlic to the roast and add wine. Keep on fire until all the liquid has evaporated.
Add the beans along with the broth to the resulting mass, boil and keep on the stove for about 5 minutes.
Pour the cream into the dish and add the zest.
Let the soup boil and blend with a blender until smooth.
To adjust the thickness of the first dish, add a small amount of water and puree again.
Pour the food into plates, pepper and add croutons.

Bean cutlets

White beans, recipes for which include fresh beans, are suitable as the main ingredient for forming cutlets. The dish turns out to be light and easily digestible.

Ingredients required for the treat:

1 tbsp. bean grains;
2 chicken eggs;
2 onions (large or medium size);
pepper;
salt;
chopped greens;
flour for breading;
sunflower oil for frying.

You can even make cutlets from beans.
Step-by-step manufacturing process:

Boil the pre-soaked beans until tender, but do not overcook them.
Peel the onion and sauté in oil for about 5 minutes.
Combine the prepared products and puree them until smooth in a blender or grind in a meat grinder.
Mix the resulting mixture with herbs and eggs. Add salt and pepper.
Form the minced meat into cutlets with wet palms, then bread them in breadcrumbs or flour.
Fry the pieces in a frying pan heated with oil on both sides.
The products must be fried until golden brown.
If the cutlets are intended for children, then they should be placed in a small saucepan and simmered for 10 minutes over low heat.